Thai-Inspired Slow-Cooker Tilapia
You'll need a 5 1/2- to 6-quart slow cooker.
1 large (about 1 pound) sweet potato, peeled and cut into 1/2-inch pieces
6 garlic cloves, crushed
2 tablespoons grapeseed or canola oil
1 cup raw jasmine rice or Thai red rice
14 ounces no-salt-added stewed tomatoes
1 cup reduced-fat coconut milk
3 to 4 teaspoons Thai red curry paste
1 pound tilapia fillets
6 to 8 fresh basil leaves, rolled and cut crosswise into thin ribbons
Combine the sweet potato and garlic in a baking dish. Microwave on high for 8 minutes; the sweet potato should be slightly softened. (This step allows it to finish in the slow cooker when the rice is done.)
Combine the oil and rice in the slow cooker, stirring to coat. Add the parcooked sweet potato and garlic, stewed tomatoes and enough water to barely cover (about 11/2 cups). Cover and cook on high for 11/2 to 2 hours. (Jasmine rice cooks quicker than the red rice.) The rice and potato should be tender, and the liquid should be absorbed.
Gently stir in the coconut milk and curry paste. Cover and cook on high for 10 to 20 minutes. Uncover and gently add the fish, pressing to submerge in the rice mixture. Cover and cook on high 15 to 20 minutes; the fish should be opaque and flake easily.
Use a slotted thin spatula to transfer the fish, along with some of the rice mixture, to individual plates. Garnish with the basil. Or stir to form a thick stew and spoon it into individual bowls. Garnish each portion with basil. Makes 4 servings.
Per serving: 510 calories, 29 g protein, 69 g carbohydrates, 12 g fat, 4 g saturated fat, 55 mg cholesterol, 310 mg sodium, 5 g fiber, 11 g sugar.